Gently mix together wet and dry ingredients, stirring only to coat. Be
careful not to over mix here or you will have tough, dry muffins. There might be small lumps in your batter, and that is okay. Be sure to grease your pan (I used Pam). Using a tablespoon, fill each muffin cup 3/4 full. Be sure not to fill all the way to the top or they will be too full once you add your hotdog-- which you will see I didn't follow directions, haha.

Cut hotdogs and place one in each cup

Bake for 10-15mins or until a toothpick inserted comes out clean, be sure to watch them though as every oven is different and overcooked cornbread will be tough and dry. I think they took slightly less than 10 mins in my oven, but as I've said in prior posts I've found propane cooks faster.

Remove from pan while still hot to avoid over cooking, and enjoy! I really liked these and was impressed with howeasy they were to make, so made a 2nd batch to freeze and use for Brook-Lynns lunches....I'm going to try thawing them and mircrowaving to see how that works, but I would THINK to avoid soggy muffins the best bet would be to reheat in the oven :)

No comments:

Post a Comment

About Me

I'm a happily married proud mother of one. I am home and busy full time raising my 5 year old daughter. As you'll learn from my posts when I do have spare time I love to do all sorts of crafty/creative things from photography, scrapbooking,card making to cooking, baking, and construction projects. I also love to travel and see the world with my wonderful family and look forward to more opportunities to do so.